Vegan Chili (Fettle Vegan)

INGREDIENTS
1 tablespoon coconut oil
4 cloves garlic, minced
2 medium onions, chopped
3 bell peppers, diced into 1/2 inch pieces
2 serrano peppers, diced
2 medium sweet potatoes, cubed
2-15 ounce cans diced tomatoes
1-6 ounce can tomato paste
1-15 ounce can kidney beans (about 2 cups)
1-15 ounce can pinto beans (about 2 cups)
1-15 ounce can black beans (about 2 cups)
1 can vegan refried beans (optional-for a thicker chili)
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon himalayan pink salt

DIRECTIONS
In a large pot or dutch oven melt oil over medium heat. Sauté garlic, onion, and peppers (bell & serrano) until soft, about 5 minutes. Add in the sweet potatoes and cook about 5 more minutes, stirring occasionally. Pour in the diced tomatoes and paste, plus all the beans- including refried if you’re using them. Stir to combine. Add spices and simmer over medium heat 20-30 minutes, or until sweet potatoes are fork-tender and chili has thickened. (If you want to add water or vegetable broth to make the soup less thick, feel free to add up to 1 cup at this point.) Remove from heat and serve with a squeeze of lime and cilantro or fresh avocado slices. Leftovers can be refrigerated and reheated as needed for up to a week. Makes 4-6 servings. Enjoy!

Uncover and add the rest of your lemon juice, garlic, and sea salt. Mix all the ingredients in well and turn the heat up to medium-high. Let the greens cook until you start to smell the caramelizing happen – a sweet, charred aroma – about 2-3 minutes. Stir once. Let it cook for another minute or so.

Serve hot, sprinkled with toasted pumpkin seeds (whole or ground in a coffee grinder) if you have them on hand.

Enjoy!

See original recipe here


RECIPE COURTESY of AMBER (fettlevegan.com)

I’m Amber, and I made the transition to a plant-based diet about 6 years ago. I was born and raised in a rural town in Maine & grew up eating an omnivorous diet, feasting on plants and animals we grew + harvested ourselves. After moving to California at 18, I realized that the foods I was eating- no longer straight from the farm- were making me sick, unhappy, and unhealthy. I tried eliminating different types of food to find what worked best for me, realizing that my body thrived when I removed all meat and dairy, & really began focusing on eating fresh fruits, vegetables, and grains. Transitioning to a plant-powered diet has changed my life for the better: I get to sleep easier, no longer have to deal with crazy acne breakouts (okay, sometimes we ALL get crazy breakouts), have eliminated most of my tummy troubles, and even lost a little weight.

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